Category Archives: Christmas cookies

Nut roll / Poppy seed roll

NUT ROLL / POPPY SEED ROLL
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NUT ROLL / POPPY SEED ROLL
NUT ROLL / POPPY SEED ROLL
Prep Time 10 min.
Cook Time 1 hour
Passive Time 1 hour
Servings
Ingredients
Leaven:
Prep Time 10 min.
Cook Time 1 hour
Passive Time 1 hour
Servings
Ingredients
Leaven:
NUT ROLL / POPPY SEED ROLL
Instructions
  1. Mix yeast, sugar and warm milk and let it rise. Mix the eggs with sugar, add flour,, the yeast mixture, warm milk and work the dough until everything comes together. Slowly add the melted butter, knead it again and leave to rise in a warm place. Divide the dough into two parts. Roll it out into the shape of a rectangle, fill with filling evenly and roll them up. Place them in greased molds and let them rise. When the dough doubles its volume, put it in the pre-heated oven and bake for 45 minutes. Take the still warm strudels out of the molds and sprinkle with sugar.
  2. POPPY FILLING -use a can or make your own: 300 g poppy water 70 g powdered sugar almond extract or rum 30 g butter 50 g raisins 2 egg whites Grind the poppy seeds. Add sugar, almond extract, butter, raisins and lightly beaten egg whites.
  3. NUT FILLING--use a can or make your own: 200 g sugar 30ml water 400 g nuts lemon or orange peel half a package of vanilla sugar Boil the sugar with water, add ground nuts, season with grated lemon or orange peel and vanilla sugar, mix well and dilute with warm water if needed.
  4. Enjoy!..Reny
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Vanocka (Czech Christmas bread – challah)

Vanocka (Czech Christmas bread – challah)
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Vanocka (Czech Christmas bread - challah)
Vanocka (Czech Christmas bread - challah)
Prep Time 10 min.
Cook Time 50- 60 min.
Passive Time 1 hour
Servings
Prep Time 10 min.
Cook Time 50- 60 min.
Passive Time 1 hour
Servings
Vanocka (Czech Christmas bread - challah)
Instructions
  1. Place the instant yeast into 100 ml of lukewarm milk (out of the total amount), add a teaspoon of sugar, mix, cover and let the yeast rise. In the meantime, prepare other ingredients in a larger bowl. Add yeast and knead the smooth dough, roll it into a ball, cover with a cloth and leave to rise in a warm place for 2-3 hours. Split the dough in half and divide each half into 9 parts and roll out the strands. Braid 4 strands, 3 and then 2. Stack them on top of each other and secure with a skewer. Let it rise for another half an hour. Then brush with egg, sprinkle with almonds and bake at 320 ° F until golden brown.
  2. Enjoy! ..Reny
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Caramel Cake Balls

Caramel Cake Balls
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Caramel Cake Balls
Caramel Cake Balls
Prep Time 10 min.
Cook Time 10 min.
Servings
Ingredients
Dough:
Cream:
Prep Time 10 min.
Cook Time 10 min.
Servings
Ingredients
Dough:
Cream:
Caramel Cake Balls
Instructions
  1. Dough: Mix the dough ingredients. Move the thick dough on a baking sheet lined with baking paper. Bake in a preheated oven at 360 °F for about 10 minutes and let it cool in the refrigerator for about an hour.
  2. Cream: Mix the butter and caramel condensed milk and whisk a thick cream using a hand blender.
  3. Remove the cooled sponge cake from the fridge and place it in a blender mixing it into crumbs. Split the crumbs into two parts - set the smaller part aside and mix the larger one together with the cream. Create bite size balls. Wrap them up in the crumbs that you set aside.
    CARAMEL CAKE BALLS
  4. Enjoy!..Reny
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CHEESECAKE BALLS

CHEESECAKE BALLS
CHEESECAKE BALLS


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CHEESECAKE BALLS

CHEESECAKE BALLS

Prep Time 5
Passive Time 1,5

Servings


Ingredients

Prep Time 5
Passive Time 1,5

Servings


Ingredients

CHEESECAKE BALLS


Instructions
  1. Beat cheese, butter and vanilla in a large bowl.

  2. Gradually add powdered sugar.

  3. Beat until smooth, let chill in refrigerator for about an hour.

  4. Using a spoon cut out small balls, roll in cookie crumbs and top with melted chocolate.

  5. Store in cool place.


Recipe Notes

Enjoy! ..Reny


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ALMOND LIQUER

ALMOND LIQUER
ALMOND LIQUER

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ALMOND LIQUER
Prep Time 5 min
Servings
Ingredients
Prep Time 5 min
Servings
Ingredients
Instructions
  1. Mix the pudding powder in milk, cook. Let cool, mix in the rest of ingredients, beat. Serve chilled.
  2. Enjoy! Reny
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NUT BASKETS

NUT BASKETS
400 g flour
100 g powdered sugar
200 g butter (room temperature)
4 egg yolks

Press dough into buttered forms. Remove from forms immediately after baking, still warm. Let cool.

Filling
200 g ground walnuts
100 g vanilla wafers
200 g butter (room temperature)
100 g powdered sugar
rum (as needed)

Fill the baskets with filling and top with melted chocolate.

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NUT BASKETS
Servings
Servings
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BEEHIVES

BEEHIVES
about 40 pcs
200 g crushed vanilla wafers
180 g powdered sugar
130 g softened butter
3-4 tbs water
3 tbs cocoa powder Rum (as needed)
Vanilla wafers
Filling: Sweetened condensed milk
Rum

Form dough. Make small balls, roll them in powdered sugar and press into beehive molds. Make a hole using the handle of wooden spoon, pour in filling, close with wafer. Chill.

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BEEHIVES
Form dough. Make small balls, roll them in powdered sugar and press into beehive molds. Make a hole using the handle of wooden spoon, pour in filling, close with wafer. Chill.
Prep Time 60 minutes
Servings
pieces
Prep Time 60 minutes
Servings
pieces
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EYES and COCOA BALLS

EYES end COCOA BALLS
EYES end COCOA BALLS

EYES
no bake
3 boiled yolks
60 g butter
60 g coconut flour
150 g powdered sugar
melted chocolate

Ground the yolks and mix everything together. Form dough. Make small balls, place them in paper holders. Using end side
of wooden spoon, make a “dimple” in each ball and fill it with melted chocolate. Let chill.

COCOA BALLS
no bake
400 g ground Nilla wafers
100 g sugar
1 tbs cocoa powder
120 g butter
8 tbs rum
8 tbs syrup (raspberry, strawberry)
50 g ground nuts

Mix everything together, form small balls, roll them in coconut flour. Place in individual paper holders.

Enjoy! ..Reny

VANILLA CHOCOLATE BARS

VANILLA CHOCOLATE BARS
VANILLA CHOCOLATE BARS


750 g flour
550 g butter or margarine, softened
200 g powdered sugar
1 vanilla pudding powder
1 yolk

Filling: Any flavor jam

Topping: Chocolate + bit of milk

Mix ingredients together to form smooth dough. Using cookie press make small bars. Bake at 180°C for 10-15 min.
When cool, connect two and two with jam.
Melt chocolate with milk and dip half of the bars in it. Chill.

Enjoy! ..Reny